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Directions

2Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring
occasionally, until sauce is thickened. Use sauce immediately, or cover and
refrigerate up to 24 hours.

EXPERT TIPS

Expert Tips

Replacing whipping cream with evaporated skimmed milk is the secret
to cutting calories and fat in this sauce. To lower fat and calories even more, leave
out the olive oil, and use a nonstick skillet sprayed with cooking spray.

Use a mini-food processor to quickly chop the onion and garlic.

Pasta Pairings with Tomato Cream Sauce: Choose a sturdy pasta, such as penne or mostaccioli, with this chunky cream sauce. Or try a long, wide pasta, such as fettuccine.